Roasted Grape Muffins

From the kitchen of One Perfect Bite...Heaven help us all. This weekend, I've been experimenting with roasted grapes and used them in both sweet and savory dishes. My favorite application was their use as an accompaniment to a roast pork, but I also came up with recipes for muffins and scones where the grapes are used in place of berries or nuts. Roasting the grapes heightens their sweetness and changes their texture. I really think you'll like them roasted. The first of my experiments was for the muffins I'm sharing with you tonight. Italians make cakes that use grapes and olive oil as ingredients. Those recipes were the inspiration for these muffins which are child-simple to prepare. They have a moist crumb, but the sprinkling of sugar they receive before going into the oven, gives the crust a crunch that plays nicely against their moist interiors. These muffins are not overly sweet and they are great to serve for breakfast or at a coffee or tea. I do hope you'll give this recipe a try. Here is how the muffins are made.

Zucchini Muffins with Lots of Other Stuff

From the kitchen of One Perfect Bite...Over the years, this has become my go-to recipe for zucchini muffins. I've  made these hearty gems for over 20 years now, and if you glance through the ingredient list, you'll see why my children use to call them "kitchen sink" muffins. Not, mind you, for their scrumptious taste, but because I put everything but the kitchen sink into the batter. I know you will like them. While they are a bit heavier than the usual breakfast muffin, they are moist and delicious and also keep well. That's important when a recipe makes 18 muffins. The recipe is simple enough for young cooks to prepare and if you use a box grater to shred the zucchini, they can be made without special equipment. I spray the paper liners to keep the muffins intact when the liners are peeled back for eating. It's not necessary, but it does make for nicer looking offering. I hope you'll give this recipe a try. Here is how they are made.

Apricot Muffins

From the kitchen of One Perfect Bite...These simple muffins are light and moist and will appeal to those of you who enjoy European, barely sweet, pastry and cakes. I like them best for breakfast, but they'd also be great for an informal afternoon tea. These muffins can be made without special kitchen equipment and they can be whipped up by anyone who can read, has a wooden spoon and a large bowl. If you decide to make them, it's important to keep all the liquid ingredients at room temperature. Cold yogurt or eggs will cause the butter to solidify and you'll end up with a batter so stiff that you won't be able to work the apricots into it. While not large, these are good-sized treats and the recipe will make 12 standard muffins with enough extra batter for 1 Texas-size muffin. The yogurt in these muffins keep them moist for 2 or 3 days, if they are well-wrapped or stored in an airtight container. They also can be frozen. If you would like something a bit sweeter, the muffins can be topped with a standard confectioners' sugar glaze. If you are feeling particularly adventurous, the confections' sugar can be thinned with apricot brandy rather than milk for a more uptown glaze. I think you will like the simplicity of this recipe. Here is how the muffins are made.

Strawberry Cream Muffins

From the kitchen of One Perfect Bite...While it has not been an exceptional year for flavor,  we've had a bumper crop of strawberries this year. As a child, I was often told my eyes were too big for my stomach. I've not conquered that tendency and when the farm stands first open, I end up with more fruit and produce than I actually need. I must admit I'm a slow learner. I curb the habit as the season gets underway, but strawberries are the first big crop to appear here, and despite their fragility you know who does you know what. I had to scramble today to find a recipe to use up some berries that had seen better days. Tonight's recipe appeared in the Pittsburgh Post-Gazette years ago, and it is one I turn to when my surplus berries are starting to look the worse for wear. The muffins are sweet and delicious, in addition to being easy to make. There are no tricks to making them and if you avoid overbeating, you'll be happy with the results. The recipe produces a thick batter, so rest assured you've done nothing wrong when you see a spoon standing upright in your batter. It's the recipe, not you. I know you'll enjoy these, especially if you eat them while they are still warm. Here is how they're made.

Banana Streusel Muffins

From the kitchen of One Perfect Bite...All you need to make these moist and crunchy gems are a couple of bowls and a wooden spoon. I'm on a banana kick this week and this is the first recipe I want to share with you. Actually, I have to share it with you. The bananas sitting on top of my refrigerator are ripe and perfuming the house with their unique odor. We have reached that unmistakable "use it or lose it" kitchen moment that cooks have come to know too well. The recipe is a slight riff of one that appears on Allrecipes. The next time I make these muffins, and there will be a next time, I'll cut back on the amount of ingredients used to make the streusel. I think the current quantities produce to much of a good thing, but if you like your treats super sweet, you might want to stick to the original proportions. While these disappeared quickly from my table, the bananas keep these muffins moist and edible for several days when they are stored in airtight containers. There is nothing here not to like, so give the recipe a try. Here is how these easy muffins are made.

Gnarly Soda Bread Muffins

From the kitchen of One Perfect Bite...If you enjoy soda bread I think you'll enjoy these muffins. They are easy to make and quite tasty, despite their rough appearance. While I've done hundreds of coffees and more than my share of cocktail parties, I have never done a tea. I've been told by those who have and do, that these are a nice addition to a tea table. I suspect they will not have universal appeal because they are barely sweet and their appearance will keep most from choosing them if more attractive selections are available. Rest assured, they are great when served warm with butter, clotted cream or a really fruity jam or jelly. Like larger soda breads, these rolls stale quickly, so you should plan to serve them the day they are made. It is hard to go wrong when making these muffins. They come together quickly and I think you will enjoy the hint of orange and caraway that is added to what is otherwise a basic dough for soda bread. The muffins can be made with just a bowl and wooden spoon, so this is a good recipe to keep in mind when working in a kitchen that has no modern amenities. I do hope you will give them a try. Here is how they are made.

Banana Cinnamon Muffins

From the kitchen of One Perfect Bite...I usually end up with more fruit and vegetables than are needed for the recipes I'm experimenting with. I blame it on the way recipes are written today. How many cups can be had from a large onion? How large is a large onion? How many sliced apples are needed to produce five cups, or better still, how many bananas are needed to a cup of puree? What exactly is a medium banana? I could go on forever, but I suspect we all overbuy our fruits and vegetables for fear that we'll run short and have to make an emergency trip to the grocery store. The banana is forgiving. Not all fruits are as amenable as an overripe banana, which even past its prime can be used to make delicious baked goods. I have a slew of recipes for nasty 'nanas. The recipe stash began when my children were babies and it continues to this day. Thanks to leopard-like bananas, long past their prime, I finally got around to making this muffin recipe from the Betty Crocker test kitchen. I'm so glad I did. These muffins are easy to make, deliciously moist and perfect for a special breakfast or brunch. I've started to spray paper liners when I use them for muffins or cupcakes, following a string of failures where the cake clung so tenaciously to the paper liners that it came off in unattractive clumps. I suggest you spray the liners if you use them for this recipe. These muffins are well within the skill set of novice bakers, and even kids, with a little supervision, can roll up their sleeve and serve these to the family. I do hope you'll give this recipe a try. Here is how these muffins are made.

The Legendary Morning Glory Muffins

From the kitchen of One Perfect Bite...I first featured Morning Glory Muffins in the early days of my blog. The recipe was well-received and, for years, it remained one of the most popular posts on One Perfect Bite. I'm hosting a "morning coffee" for my book club this week, and I wanted to provide baked goods for my friends that aren't usually seen at these morning affairs. I love these muffins, so I decided to unearth the recipe, and give them a prominent spot on the table of my kaffeeklatsch. The muffins were created in 1978 by Pam McKinstry who served them at her restaurant, the Morning Glory, on Nantucket Island. Time passed and word of the muffins was spread by vacationers who visited the island. The recipe for the muffins was published by Gourmet Magazine in 1991, and ten years later it made it to the list of magazine's 25 favorite recipes from the past 50 years. Since then, many have tried to improve the recipe. While they may have made the muffins a bit healthier by reducing fat and using whole grain flours, the "improved" versions of the muffins do not, in my opinion, match the flavor of the original. A lot goes into these muffins, but they are very easy to prepare and they stay fresh for several days after they've been made. The most irreverent of my children has a special name for any food that can be made or ordered "with everything". As a result, you will occasionally hear references to garbage pizzas, burgers and muffins in my house. I hate it, but what can you do? These muffins escape that designation, but just barely. Adding one more thing to the ingredient list would take it over the top and it, too, would find itself on the "garbage" list. Before that happens let me give you the original recipe. As a point of reference, these muffins are more like an apple cake or pudding then a standard breakfast muffin. They are chock full of fruit, nuts and vegetables, so they stay moist and are delicious way to start the day. Here's how they're made.

Spiced Yogurt Muffins

From the kitchen of One Perfect Bite...I'm feeding the freezer this week. I have some "events" coming up towards the end of the month, and I'll be so busy baking for them, that I want to make sure that I've stored some treats the Silver Fox can enjoy while I am otherwise engaged and his stomach starts to growl. These simple, moist and healthy muffins are a favorite of his, so I've made a batch to store in the freezer for reheating when his sweet tooth starts to ache. The yogurt and applesauce make the muffins moist and tender and the spices give them wonderful flavor. This is a very easy recipe to prepare and I know you'll enjoy these spice-kissed muffins. Here is how they are made.

Pumpkin Muffins

From the kitchen of One Perfect Bite...I wish I had a wonderful story to accompany today's feature, but the truth is I had unclaimed Halloween treats that I wanted to get rid of. Chocolate covered raisins are under appreciated by my family, so I had boxes of them left from the holiday and did not want to throw them out. I've had a recipe for pumpkin muffins for a while now and I thought the raisins would be a nice addition to the muffins which are based on a recipe created by Dorie Greenspan. While the muffins are a bit dense, they are tasty and very easy to make. They were also a great way to rid myself of the coated raisins before they went stale or spoiled. If you have an extra can of pumpkin puree in your kitchen, you might want to give these muffins a try. One caution. They stale quickly, so plan to eat them the morning they are made. They'd be great for Thanksgiving breakfast. Here is how they are made.

A Copycat Biscuit Mix + Savory Onion and Cheese Muffins

From the kitchen of One Perfect Bite...I haven't capitulated, although tonight's feature might lead you to believe I've lowered my standards. There is no need to worry. I'm still a proponent of from scratch cooking. While I still won't use commercial mixes, I have been known to create my own version of some of the more popular products, like Bisquick, because they make my life so much easier. I like to use them when we are at the lake and barbecues and berries beg for biscuits or beds of shortcake to complete the meal. This copycat recipe for Bisquick first appeared in the food section of the Kansas City Star and I have been making and baking with it for several years now. It is a snap to put together and it makes quick work of summer sides that can be difficult to prepare in small or poorly equipped kitchens. I also use it to make quick coffee cakes and muffins on Sunday morning. It is really easy to make and it can be stored for up to four months if it's refrigerated. I used the mix to make the savory muffins that are part of tonight's feature. I wanted something quick and easy to serve with a French vegetable soup and these savory muffins filled the bill. I do hope you will both the mix and the muffins. Here is how they are made.

Cottage Cooking - Glazed White Chocolate and Raspberry Muffins

From the kitchen of One Perfect Bite...The seminal version of this recipe was developed in the Land O' Lakes test kitchen, and if the number of riffs it has generated is any indicator, people liked it - a lot. The source was hard to find because there are so many versions of the recipe floating in cyberspace. That number is easily explained by how simple these delicious muffins are to make. No special equipment is needed to prepare them, so this is a perfect recipe to make in a poorly equipped summer kitchen. It is also one that can be made by young cooks. I must warn you, that while these muffins are too sweet to serve for breakfast, they make an addictive dessert or late afternoon snack. They are moist and sweet and truly great to eat. The batter used to make the muffins is very stiff and guaranteed to mash the berries you try to fold into it. If you think the bleeding color will bother you, use frozen, unthawed berries and you'll be fine. I do hope you'll give these muffins a try. Here is how they are made.

Cinnamon Chip Muffins

From the kitchen of One Perfect Bite...While I must admit these taste more like cupcakes than muffins, they are, quite simply, delicious. Add to that the fact they are easy to make and you have the start of a really great breakfast, brunch, or morning coffee. I'm generally not a fan of muffins because I prefer the less treacly taste of scones and morning sweet breads. These, however, gave me pause for thought. I love cinnamon and these have that in abundance. They also have a wonderful texture and a crumb that makes them perfect to serve with morning or evening coffee. While I am lazy and prefer to make giant or Texas-size muffins, those who prefer the standard-size variety will find this recipe accommodating. Do make sure you thoroughly grease the pans you use, and if you prefer to use cupcake liners, make sure you spray the interiors of the paper liners with a nonstick spray to assure easy release. I really liked these muffins and will make them again for morning meetings or coffees. I think you will enjoy them as well. Here is how they are made.

White House Honey-Oat Muffins

From the kitchen of One Perfect Bite...While I won't go so far as to say these are healthy muffins, I will say they are probably better for you than most you've come across. I found this recipe in a very old issue of Food and Wine magazine, and it caught my eye and was clipped because of its pedigree. Spike Mendelsohn, a former contestant on Top Chef, apparently made these muffins for Michele Obama, who liked them, and, hence the "White House" moniker was appended to his recipe. I've wanted to try them for a long time and the holiday gave me a chance to make them for a guest who is a fan of not too sweet, breakfast pastry. She really liked these. Now, I must warn you that these muffins, when baked, will win no beauty contests, and because they are just barely sweet, be sure you know the audience you're going to serve them to. That being said, the muffins are quite good and easy to make. I do, however, want to alert you to a small problem I encountered when baking my first batch. Now, it may be that the size of standard muffin pans has changed over the years, but if newer pans still have cups that hold 3-1/2 ounces, this recipe will make more batter than you need to fill 12 cups. Don't overfill the cups or you will have a mess on your hands when you try to unmold them. Please don't ask how I know. Somethings are better not shared with the world at large. Second time around, I was able to make 16 muffins using the ingredients listed below. If you like to start your day with a muffin and enjoy pastry that is not too sweet, you'll enjoy these. The honey and coriander give them a unique flavor that is worth a try. Here is how they are made.

Cranberry Cream Cheese Muffins

From the kitchen of One Perfect Bite...I suspect your holiday dinner plans were set in stone weeks ago, but on the off chance that you still haven't firmed up your menu for Christmas morning, I'd like to suggest these moist and lovely, cake-like, muffins. While they are not difficult to make, Christmas morning can be hectic and the muffins can be made well-ahead of serving time. They freeze beautifully and, if you choose not to do that, you'll be able to keep them at room temperature for several days in an airtight container. I do have a few cautions to share with you regarding the making of these garnet beauties. To prevent lumps, make sure your butter and cream cheese are at room temperature and well-creamed before other ingredients are added. You will also want to make sure your muffin cups or the interiors of your paper liners are well-greased or coated with a non-stick spray. I didn't follow my own advice and had to wrestle them from my cup cake pans. I also managed to end up with enough extra batter to make 2 large Texas-sized cup cakes. I love the texture of these muffins and their bright pop of color is perfect for Christmas morning. I know those of you who give this recipe a try will be happy with the results. Here is how the muffins are made.

Cranberry Streusel Muffins for Christmas

From the kitchen of One Perfect Bite...These muffins are an easy addition to your Christmas breakfast table. They require no special equipment to make and they can be mixed in about 15 minutes. The recipe on which they are based came from Midwest Living magazine. Based on my first test results, I've made a few minor changes to the original recipe. My first batch of muffins flat-topped, so in an attempt to prevent that, I gave the recipe another try. Increasing the oven heat to 400 degrees and using less batter in the muffin cups finally gave me dome-shaped muffins. I was able to get 16 muffins from the recipe second-time around. These are tasty, colorful and perfect for Christmas morning. If you are looking for sweet things to make for your sweet things, do give this recipe a try. Here is how the muffins are made.

Giant "Killer" Coffee Cake Muffins

From the kitchen of One Perfect Bite...I suspect I'm a contrarian. While it's not deliberate, I swim with the salmon and often find myself heading upstream while the rest of the world is heading down. This afternoon, despite a refrigerator packed with holiday food, I could find nothing that I wanted to eat. It was raining hard, so my remedies were limited. I could brave the deluge or I could bake. Had I not just placed a log on the fire, I'd have been out the door in a New York minute, but that log sealed my fate. If I wanted something sweet I had to bake. I decided to make these muffins because, while they are easy to make, they are also delicious and I knew just one of them would set the world right and end my cravings. The recipe, which comes from Midwest Living magazine, is a new take on a favorite old-fashioned coffeecake. The recipe is scaled to make 6 large or 12 regular sized muffins. I decided to use large muffin cups because they seemed like less work and would make clean-up easier. I am not at this point in the holiday weekend, much into marathon cooking, and the 15 minutes it takes to make these muffins matched my attention span and energy level. The recipe is straightforward and easy to follow. The muffins have a lovely soft crumb and I know those of you who try the recipe will love them. I do have one thought to share with you. I think these muffins are best when served barely warm and I like to get them to the table right after they're removed from the pan. They will, however, keep for about a day before they begin to stale. Here is how these cinnamon and nut-topped muffins are made. Do try one. They make the world a better place.

Mexicorn Corn Muffns

From the kitchen of One Perfect Bite...These muffins would be a wonderful addition to any summer barbecue. I've altered Dorie Greenspan's famous Corniest Corn Muffins recipe slightly, but only to make the muffins a bit more savory and able to stand up to vinegar or smoky tomato based barbecue sauces. The muffins are quite easy to prepare and they come together quickly without any special equipment, save for a bowl and spoon. Mexicorn is available in cans and you may be able to find it in the freezer case of large grocery chains. Because it is so easy to prepare, I usually make my own, and I'll be sharing that recipe with you later this week. If you have not yet tried Dorie's original recipe, I do you'll remedy that by substituting a cup of corn for the Mexicorn in the recipe below. Whichever way you go, I know you'll love these muffins. Here is how they are made.

Child's Play - Blueberry- Muffin Cake

From the kitchen of One Perfect Bite...I made this very simple cake this weekend and while I was putting it together, it dawned on me that it would be perfect for young cooks to try. While the batter bakes in a cake pan, the recipe, which comes from Fine Cooking magazine, is really for muffins, and doing away with the potentially messy transfer of batter from bowl to muffin cups makes easy work of this treat for moms and kids alike. The cake can be made without special equipment and it comes together easily, so if you'll be spending any time in an ill-equipped summer rental kitchen, you might want to keep this recipe in mind. The cake is almost trouble free, but it wants to stick to the pan, so be sure to butter the pan well before adding batter to it, and do formally test the cake for doneness before you remove it from the oven. Mine needed 5 minutes more than the time suggested in the recipe. This really is a lovely cake and while it is perfect for breakfast or brunch, it also makes a very nice snack cake. I do hope you'll give this recipe a try. Here is how the cake is made.